Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Crisp spinach and Romaine salad with apples, cheddar cheese, dried cranberries, and teriyaki grilled chicken strips.NSLP/SBP CREDITING INFORMATION1 salad provides 2 ½ oz equivalent meat, ⅝ cup fruit, and 1 cup dark green vegetable.RECIPE PROJECT NAMEFiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education *This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Ingredients
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Quantity
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Ingredients
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Quantity
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
*See Marketing Guide
Ingredients
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Quantity
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
*See Marketing Guide
Ingredients
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Quantity
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
*See Marketing Guide
Ingredients
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
Quantity
50 Servings
Weight
- 7 lb 0.5 oz Grilled teriyaki chicken tenders, ¾ oz each
- 4 lb 2 oz *Romaine lettuce, chopped
- 6 lb 14 oz *Apples, unpeeled, diced into ½ inch cubes
- 8 lb *Baby spinach, fresh leaves, ready to use
- 1 lb 9 oz Cheddar cheese, reduced-fat, shredded
- 15 oz Dried cranberries
Measure
- 150 each Grilled teriyaki chicken tenders, ¾ oz each
- 3 gal 2 cups *Romaine lettuce, chopped
- 1 gal 2 qt 1 cup *Apples, unpeeled, diced into ½ inch cubes
- 3 gal 2 cups *Baby spinach, fresh leaves, ready to use
- 1 qt 2 ¼ cups Cheddar cheese, reduced-fat, shredded
- 3 ⅛ cups Dried cranberries
100 Servings
Weight
- 14 lb 1 oz Grilled teriyaki chicken tenders, ¾ oz each
- 8 lb 4 oz *Romaine lettuce, chopped
- 13 lb 12 oz *Apples, unpeeled, diced into ½ inch cubes
- 16 lb *Baby spinach, fresh leaves, ready to use
- 3 lb 2 oz Cheddar cheese, reduced-fat, shredded
- 1 lb 15 oz Dried cranberries
Measure
- 300 each Grilled teriyaki chicken tenders, ¾ oz each
- 6 gal 1 qt *Romaine lettuce, chopped
- 3 gal 2 cups *Apples, unpeeled, diced into ½ inch cubes
- 6 gal 1 qt *Baby spinach, fresh leaves, ready to use
- 3 qt ½ cup Cheddar cheese, reduced-fat, shredded
- 1 qt 2 ¼ cups Dried cranberries
*See Marketing Guide
Instructions
- Bake teriyaki chicken according to package directions.Critical Control Point: Heat to 165 °F for at least 15 seconds.
- Cut the chicken into ½-inch slices (if not already done), then refrigerate, allowing the chicken to chill.Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Wash Romaine lettuce.
- Dice apples into ½-inch cubes and soak in a combination of lemon juice and water to keep from discoloring.
- While apples are soaking, arrange the desired number of serving containers on a prep table.
- Drain the apples using a colander, then place them on a sheet tray and allow to air dry.
- Combine spinach and romaine in a bowl and hand-mix using gloves.
- Portion 2 cups (3.9 oz) of the salad mixture into each serving container.
- Arrange 2 ¼ oz of diced chicken, 1 Tbsp shredded cheddar, 1 Tbsp dried cranberries and 2 oz of diced apples on each salad.
- Cover and refrigerate until service.Critical Control Point: Hold for cold service at 41 °F or lower.
Nutrition INFORMATION
Harvest Spinach and Apple Chicken Salad State(Virginia) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
1 salad
Calories
241
Total Fat
9
g
14
%
Saturated Fat
4
g
25
%
Cholesterol
41
mg
14
%
Sodium
430
mg
19
%
Total Carbohydrate
25
g
8
%
Dietary Fiber
5
g
21
%
Total Sugars
11
g
12
%
Protein
17
g
34
%
Calcium
203
mg
20
%
Iron
3
mg
17
%
N/A=data not available
*Marketing Guide
50 Servings:
Baby spinach, fresh leaves, ready-to-use: 8 lbRomaine lettuce, untrimmed: 6 lb 7 ozApples, fresh, 125-138 count: 6 lb 14 oz
100 Servings:
Baby spinach, fresh leaves, ready-to-use: 16 lbRomaine lettuce, untrimmed: 12 lb 13 ozApples, fresh, 125-138 count: 13 lb 12 oz
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex.
Yield / Volume
50 Servings:
About 50 salads.About 3 gal 2 cups salad mix; 7 lb ½ oz chicken; 1 gal 2 qt 1 cup diced apples; 3 cup 2 Tbsp cheese; 3 cup 2 Tbsp dried cranberries.Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp dried cranberries.
100 Servings:
About 100 salads.About 6 gal 1 qt salad mix; 14 lb 1 oz chicken; 2 gal diced apples; 1 qt 2 ¼ cup cheese; 1 qt 2 ¼ cup dried cranberries. Each salad will have about 2 cups salad mix, 2 ¼ oz chicken, ½ cup diced apples, 1 Tbsp cheese, 1 Tbsp cranberries.